This Is The Spicy Southern Deviled Eggs Recipe You’ve Been Looking For

Oh hi. Today we are getting crazy with spicy southern deviled eggs. These delicious deviled eggs are spiced up with hot sauce and chopped jalapeños. A sure treat for anyone who loves deviled eggs!

Southern deviled eggs are the kind of dish that disappears from the table faster than you can say potluck.

I first tasted a spicy twist on deviled eggs at a church homecoming when I was a teenager. There was a long table covered in every kind of casserole and dessert imaginable, but the deviled eggs caught my eye. I took one bite and realized someone had slipped a little heat into the filling. It wasn’t overwhelming, just enough to perk up that creamy, tangy bite I loved. Years later, I found myself craving that flavor and recreated it with jalapeño and Wickles relish, which has that perfect spicy-sweet kick. Now it’s my go-to version when I want to surprise folks with a familiar dish that feels just a little more exciting.

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Why This Southern Deviled Eggs Recipe Works

Deviled eggs have a history that stretches back further than you might think, all the way to ancient Rome. But let’s be real, the American South adopted them, perfected them, and made them an essential part of our culinary identity. They are the quintessential party food for a reason. They’re easy to make in large batches, simple to transport, and can be eaten with one hand while you’re balancing a drink in the other. They are a welcome sight at any Easter brunch, summer barbecue, or holiday spread.

The classic recipe is a thing of beauty in its simplicity: creamy mashed yolks, mayonnaise, a little mustard, and maybe a dash of paprika for color. It’s a comforting and familiar taste that everyone loves. So why mess with a good thing? Because we can make it a great thing. We can make it memorable.

This Southern Deviled Eggs recipe works because it builds on that perfect foundation and adds layers of flavor and texture. The secret is the introduction of a little heat and a tangy sweetness. The finely chopped jalapeño provides a fresh, bright heat that pops on the palate. But the real game changer is the Wickles relish. It’s not just a standard sweet pickle relish. It has a spicy kick and a unique blend of seasonings that cuts through the richness of the egg yolk and mayonnaise, preventing the filling from feeling too heavy.

The spicy brown mustard and dash of hot sauce round everything out, adding depth and a gentle warmth that lingers. It’s a beautifully balanced bite. You get the creaminess, the tang, the sweetness, and the heat all at once. It’s what transforms a simple appetizer into something truly special and crave-worthy.

Ingredients for Southern Deviled Eggs

The magic of this recipe lies in using a few simple, high-quality ingredients to create a truly unforgettable flavor. While the list isn’t long, each component plays a crucial role in building the perfect bite. It’s all about balance, bringing together creamy, tangy, and spicy notes in perfect harmony. Don’t be tempted to skimp on quality here, especially with the mayonnaise and relish. It really does make a difference in the final taste and texture of your Southern Deviled Eggs.

Here’s exactly what you’ll need to get started:

• 6 large eggs
• ½ tbsp finely chopped jalapeño
• 3 tbsp mayo
• 2 tsp Wickles relish (or any spicy sweet relish)
• 1 tsp spicy brown mustard
• 1 tsp hot sauce
• Sliced green onion and paprika for garnish

Let’s talk about a couple of these key players. For the mayo, I always reach for a full-fat, good quality brand. Here in the South, that usually means Duke’s. It has a wonderful tang and a thick, creamy consistency that provides the perfect base for the filling without making it watery. The star of the show, however, is the Wickles relish. This isn’t your average sweet relish. It’s packed with a signature blend of spices that gives it a “wickedly delicious” sweet and spicy kick. If you can’t find Wickles, look for another brand of spicy-sweet or hot-sweet relish to get that same effect. The fresh jalapeño is also non-negotiable for me. It adds a vibrant, fresh heat that you just can’t get from a powder or sauce alone. Be sure to mince it very finely so it incorporates evenly into the filling.

Step-by-Step Instructions For Making Southern Deviled Eggs

Making deviled eggs is a straightforward process, but a few key techniques can take them from good to absolutely perfect. The goal is perfectly cooked eggs, a silky smooth filling, and a beautiful presentation. I’ll walk you through each step to make sure you get rave reviews every time. Don’t rush the cooling process, it’s essential for clean peeling and a filling that holds its shape. Let’s get cooking!

Step 1: Hard Boil and Peel The Eggs

First things first, we need to cook our eggs. The best method for easy-peel hard-boiled eggs is to place your 6 large eggs in a single layer at the bottom of a saucepan. Cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. As soon as it boils, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 12 minutes. This gentle cooking prevents that dreaded green ring around the yolk and results in a perfectly set, tender egg. Once the time is up, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely, for at least 10 minutes, before attempting to peel. The shock of the cold water helps the egg whites pull away from the shell, making them much easier to peel.

Step 2: Prepare The Egg Yolks

Once your eggs are cooled and peeled, it’s time to prepare the filling. Using a sharp knife, slice each egg in half lengthwise. Gently pop the bright yellow yolks out and place them into a medium mixing bowl. Arrange the egg white halves on your serving platter. Now, focus on the yolks. Using the back of a fork, mash the yolks until they are broken down into a fine, crumbly powder. This is the most important step for a smooth filling. Any lumps you leave now will be there in the final product, so take a minute to make sure they are completely broken down before moving on.

Step 3: Mix The Filling

To your bowl of mashed egg yolks, add the good stuff. That means your finely chopped jalapeño, the mayonnaise, Wickles relish, spicy brown mustard, and the hot sauce. Use your fork or a small rubber spatula to mix everything together until it’s completely combined, creamy, and smooth. Give it a taste here. You might decide you want a little more hot sauce for an extra kick or a tiny pinch of salt, though I usually find it doesn’t need it. The mixture should be thick but pliable, perfect for piping.

Step 4: Fill and Garnish The Eggs

Now for the fun part, filling the eggs. For a clean, beautiful presentation, I highly recommend the plastic bag method. You don’t need a fancy piping bag. Just spoon your yolk mixture into a zip-top plastic bag and push it all down into one corner. Snip a small piece off that corner. Now you have a makeshift piping bag. Gently squeeze the filling into the cavity of each egg white half. I like to start by putting a little in each one, then going back to distribute the rest evenly until the filling is all gone. This ensures no egg gets left behind. Once they are all filled, finish them with a light sprinkle of paprika for color and some fresh, thinly sliced green onions for a mild, crisp bite. Your Southern Deviled Eggs are now ready to be devoured.

How To Serve Southern Deviled Eggs

Serving these little bites of heaven is half the fun. Their classic, elegant shape makes them a beautiful addition to any table, and there are plenty of ways to present them that can elevate your spread from simple to stunning. While a dedicated deviled egg platter with those little indentations is certainly handy for keeping them from sliding around, it’s not a necessity. Any beautiful platter or serving dish will do the trick.

I love making these Southern Deviled Eggs the star of an appetizer board. The key is to think about complementary flavors and textures. Here are a few of my favorite ways to serve them:

• The Classic Party Platter: This is the easiest and most traditional way. Arrange the deviled eggs neatly on a large platter. To keep them from slipping, you can create a bed of leafy greens like frisée or baby spinach. It adds a pop of color and keeps everything in place.
• Southern Appetizer Board: Create a true taste of the South by surrounding your deviled eggs with other regional favorites. Think pimento cheese with crackers, salty country ham biscuits, pickled okra, and some candied pecans. It’s a beautiful and delicious spread for any occasion.
• As a Side Dish: Don’t just think of them as an appetizer. A couple of these spicy deviled eggs are a fantastic side dish for a summer lunch alongside a fresh salad or a simple sandwich. They are also a welcome addition to any barbecue plate, right next to the pulled pork and coleslaw.
• Garnish Creatively: While paprika and green onions are my go-to, feel free to get creative. A tiny sliver of pickled jalapeño on top can signal the heat inside, or a sprinkle of crispy, crumbled bacon can add a smoky, salty crunch that is absolutely divine.

No matter how you choose to serve them, make sure you chill them for at least 30 minutes before your guests arrive. Deviled eggs are always best served cold. It allows the flavors to meld and the filling to set up perfectly. They will be the first thing to disappear, I promise.

How To Store & Reuse Southern Deviled Eggs Leftovers

In the unlikely event that you have any leftovers of these incredible Southern Deviled Eggs, proper storage is key to keeping them fresh and delicious. Because they contain mayonnaise and eggs, you need to be diligent about getting them back into the refrigerator promptly. They shouldn’t sit out at room temperature for more than two hours. Any longer than that, and it’s safer to discard them.

When you’re ready to pack them up, place them in a single layer in an airtight container. If you have to stack them, place a sheet of wax paper or parchment paper between the layers to prevent the filling from getting squished. Stored properly in the fridge, your deviled eggs will stay fresh for up to two days. After that, the texture of the whites can get a little watery, so it’s best to enjoy them quickly.

Now, what to do with those leftovers? While they are perfectly good eaten as is, you can also transform them into something new. Here are a couple of ideas:

• Spicy Egg Salad Sandwiches: This is my absolute favorite way to use up leftover deviled eggs. There’s no need to make a whole new batch of egg salad. Simply chop up the leftover deviled eggs, whites and all, in a bowl. The filling is already seasoned and creamy, so you have an instant, flavorful egg salad. Just add a little extra mayo if you want it creamier, then pile it onto your favorite bread for a quick and delicious lunch.
• Salad Topper: Roughly chop the leftover deviled eggs and sprinkle them over a simple green salad. They add a boost of protein and a creamy, flavorful element that’s far more interesting than just plain hard-boiled eggs. It’s like having a creamy dressing and a protein all in one.

Reusing leftovers is a smart way to prevent food waste and get another delicious meal out of your efforts. With these deviled eggs, the “leftover” meal is sometimes just as exciting as the main event. It’s a win-win situation.

Substitutions & Variations For Southern Deviled Eggs

One of the best things about a classic recipe like this is that it’s incredibly versatile. My version with jalapeño and spicy relish is my family’s favorite, but you can easily tweak the ingredients to suit your personal taste or what you happen to have in your pantry. Think of this recipe as a fantastic starting point. Don’t be afraid to experiment and create your own signature version of Southern Deviled Eggs.

Whether you need to adjust for dietary reasons, want to dial the heat up or down, or just feel like trying something new, I’ve got you covered. Here are some simple and delicious substitutions and variations you can try:

• Relish Swaps: The Wickles relish is key to my recipe’s flavor, but if you can’t find it or prefer something different, you have options. For a more traditional, sweeter flavor, use standard sweet pickle relish. For a tangy, less sweet version, finely chopped dill pickles or dill relish works beautifully.
• Mustard Variations: Spicy brown mustard adds a nice, coarse texture and robust flavor. If you prefer a smoother consistency and a sharper tang, Dijon mustard is an excellent substitute. For a classic, mild flavor, you can always use simple yellow mustard.
• Adjusting the Heat: This recipe is easily customized to your preferred spice level. For a milder version, you can omit the fresh jalapeño and the hot sauce entirely. For an even spicier kick, leave a few of the seeds in your chopped jalapeño, add an extra dash of hot sauce, or even a pinch of cayenne pepper into the filling.
• Dietary Tweaks: To lighten up the recipe, you can substitute the full-fat mayonnaise with a light mayonnaise or even plain Greek yogurt. Greek yogurt will add a bit more tang, so you might want to adjust the other ingredients to taste.
• Flavor Add-Ins: Feel free to get creative with herbs and spices. A tablespoon of finely chopped fresh chives, dill, or parsley can add a wonderful freshness. A dash of smoked paprika in the filling itself, not just on top, can provide a lovely smoky depth. And of course, you can never go wrong with adding crispy, crumbled bacon to the filling or as a garnish.

The beauty of homemade deviled eggs is that you are in complete control. Play around with these ideas, taste as you go, and you’ll find the perfect combination that makes your family and friends beg for the recipe.

5 FAQs About Southern Deviled Eggs

Here are some straightforward answers to the most common questions I receive about this Southern Deviled Eggs recipe.

What makes deviled eggs “Southern”?

That’s a fantastic question, and the answer is a mix of ingredients and cultural significance. While deviled eggs are enjoyed all over the country, Southern-style deviled eggs typically have a few distinguishing characteristics. The base is almost always a mayonnaise-based filling, and in the South, that often specifically means Duke’s Mayonnaise, which is known for its sugar-free, tangy flavor profile. Another hallmark is the inclusion of sweet pickle relish, which adds that signature sweet and tangy element that Southerners love.

Beyond the ingredients, it’s about their place on the table. In the South, deviled eggs are not just an appetizer, they are a staple. They are an expected, almost required, dish at any significant social gathering, from church potlucks and family reunions to holiday dinners and summer barbecues. My recipe builds on that tradition by using a classic mayo and relish base but gives it a modern twist with the addition of spicy elements like jalapeño and Wickles relish, which itself is a popular Southern brand. So, it’s both the flavor profile and the cultural context that truly make a deviled egg “Southern”.

How do I make my Southern deviled eggs filling perfectly smooth?

A lumpy filling is a common problem, but it’s easily avoidable with a couple of simple tricks. The number one cause of a gritty or lumpy filling is under-mashing the egg yolks. You need to break them down completely before you add any of the wet ingredients. The best tool for this is a simple fork. Press the yolks against the bottom and sides of your mixing bowl until they are the consistency of fine, sandy crumbs. There should be no visible chunks of yolk remaining.

Another tip is to make sure your other ingredients are at room temperature, especially the mayonnaise. This helps everything incorporate more smoothly. If you’ve mashed your yolks thoroughly and are still struggling, you can take it one step further and press the yolk mixture through a fine-mesh sieve. This is a bit more work, but it is a foolproof way to guarantee a silky, velvety smooth filling every single time. It’s a little secret used in professional kitchens, and it works like a charm for creating exceptionally creamy Southern Deviled Eggs.

Why are my deviled eggs watery?

A watery filling can be really disappointing, but thankfully, it’s usually due to one of two simple mistakes. The most common culprit is adding too much of a liquid ingredient. This could be too much relish, especially if the relish itself is very wet, or too much mustard or hot sauce. It’s always best to start with the amounts listed in the recipe and then add more to taste if needed. You can always add more liquid, but you can’t take it out.

The second, and often overlooked, cause is not drying the egg white halves properly after boiling and rinsing them. Sometimes a little water can pool in the cavity where the yolk was. Before you fill them, take a moment to pat each egg white half dry with a paper towel. This small step can make a big difference in the final consistency of your deviled eggs. If you do find your filling is a bit too loose, you can try to thicken it by mashing in an extra hard-boiled egg yolk if you have one on hand.

Can I make Southern deviled eggs ahead of time?

Yes, absolutely! Deviled eggs are a fantastic make-ahead appetizer, which is part of why they are so popular for parties and gatherings. You can prepare them up to one day in advance, but for the best results, I recommend storing the components separately. Go ahead and boil, peel, and slice your eggs. You can then prepare the yolk filling as directed in the recipe.

Store the empty egg white halves in one airtight container and the yolk filling in another airtight container or in your zip-top bag (the one you’ll use for piping) in the refrigerator. Keeping them separate prevents the egg whites from becoming watery and ensures the filling stays fresh. When you’re ready to serve, simply pipe the filling into the whites, add your garnish, and they’ll taste as fresh as if you just made them. This little trick saves you a lot of time on the day of your event.

How do I peel hard-boiled eggs easily?

Ah, the age-old question that has frustrated cooks for generations. There is nothing more aggravating than trying to peel a stubborn hard-boiled egg that takes half the egg white with it. The most effective trick I’ve found has to do with both the age of the eggs and the cooking method. Very fresh eggs are actually harder to peel. Eggs that are a week or two old are ideal for hard-boiling, as the membrane inside the shell has had time to loosen slightly from the egg white.

The cooking method is also crucial. As I mentioned in the instructions, starting the eggs in cold water, bringing them to a boil, and then letting them cook off the heat is a gentle method. The most important step for easy peeling is the ice bath. Plunging the hot eggs immediately into ice water causes the egg white to contract and pull away from the shell membrane. Let them chill completely in the ice water for at least 10 minutes. To peel, gently tap the egg on a hard surface to create fine cracks all over, then roll it between your palms to loosen the shell. It should then peel off easily, often in one or two large pieces.

Spicy Southern Deviled Eggs

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

These delicious deviled eggs are spiced up with hot sauce and chopped jalapeños. A sure treat for anyone who loves deviled eggs!

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Ingredients

• 6 large eggs
• ½ tbsp finely chopped jalapeño
• 3 tbsp mayo
• 2 tsp Wickles relish (or any spicy sweet relish)
• 1 tsp spicy brown mustard
• 1 tsp hot sauce
• Sliced green onion and paprika for garnish

Instructions

1. Hard boil the eggs, peel and allow to cool.
2. Once the eggs are cool, slice in half lengthwise and place the yolks in a mixing bowl.
3. Add the jalapeno, mayo, relish, mustard and hot sauce to the mixing bowl with the egg yolks. Mix well.
4. Fill each egg with the egg yolk mixture. Be sure to distribute evenly (see notes).
5. Garnish with sliced green onion and paprika.

Notes

For filling the eggs: I filled up a ziplock bag with the egg yolk mixture, cut a small section out of a bottom corner of the bag and squeezed the mixture into each egg. I start conservatively and fill each egg with a small amount of the mixture and then add more to each egg until all are filled evenly and all of the mixture is used.

Nutrition information calculated using My Fitness Pal and is an estimate.

Nutrition Information:

Yield: 6 Serving Size: 2 eggs
Amount Per Serving: Calories: 97 Total Fat: 7g Carbohydrates: 1g Protein: 6g

Try These Recipes Next

If you loved the little kick in these deviled eggs, I have a few other recipes I think you’ll enjoy.

• Spicy Southern Deviled Eggs: This is my original post for this recipe, a true crowd-pleaser that started it all!
• Easy Miso Deviled Eggs: For when you’re feeling adventurous, these eggs have a savory, umami flavor that is absolutely irresistible.
• Easy Egg Salad Recipe: A classic for a reason, my go-to recipe for the perfect egg salad sandwich, every single time.

I hope you’ll give them a try and let me know what you think!